Sun-Herb Focaccia Bread©


  • 19oz-540g strong white bread flour (sifted)
  • 0.2oz-7g easy bake yeast
  • 1 teaspoon golden caster sugar
  • 2 teaspoons salt
  • 11.4 fl oz-340ml warm water
  • 0.8oz-25g sun-dried tomatoes (chopped)
  • 2.7fl oz-80ml olive oil
  • 10 sage leaves
  • Pinch of dried oregano
  • 5 fresh rosemary sprigs (discard the storks, keep the leaves)
  • 1 teaspoon sea salt
  • Drizzle of olive oil
  • 1 garlic clove (crushed)


  1. In a large mixing bowl, mix together the flour, yeast, sugar and salt. Set to one side
  2. In a measuring jug, add the warm water and olive oil and stir. Make a well in the middle of the flour mix and pour the oil mix into the centre. Stir into the flour using a cutlery knife until combined
  3. Tip the mixture out onto a lightly floured surface and knead the mixture together for 8 minutes. Follow by scattering the tomatoes into the dough and knead for a further 2 minutes until they are evenly distributed
  4. Place the dough into a mixing bowl that has been lightly greased with a little olive oil. Cover with a clean tea towel and leave for 30 minutes-1 hour until it has doubled in size
  5. Grease a 20cm/8" square cake tin and press the dough into it (remember to press evenly and up against the sides). Recover the tin with the tea towel and leave to double in size once more. Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven
  6. Scatter the top of the dough with the rosemary, oregano, salt, garlic and sage. Make equally spaced out medium finger/knuckle impressions (think little pot holes) in rows and drizzle with olive oil
  7. Pop into the oven for 30 minutes. Remove from the oven and allow to cool in the tin for 5-10 minutes before removing it and allowing to cool completely (or eat warm). Cut with a bread knife and serve.

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